1–3 Thai, serrano, or cayenne chiles,
stems removed, chopped
1 large tomato, roughly chopped (2 cups
[320 g])
4 medium eggplants with skin, roughly
chopped, woody ends included (8 cups
[656 g])
2 teaspoons coarse sea salt
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon red chile powder or cayenne
2 tablespoons chopped fresh cilantro,
for garnish
- In a deep, heavy pan, heat the oil over
medium-high heat.